Delicious homemade chocolate-peanut butter pudding that we all enjoyed warm. Made quite a lot!! I used 2% milk instead of whole or half-and-half and it was wonderful.
Chocolate-Peanut Butter Pudding
adapted from iVillage
1/4 cup cornstarch
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup Dutch-processed cocoa powder
3 1/2 cups 2% or whole milk
4 large egg yolks
1 teaspoon pure vanilla extract
1/3 cup creamy peanut butter
1/2 cup (heaped) mini semisweet chocolate chips
Whipped cream for topping
Chocolate jimmies for sprinkling
1. In a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the milk, until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth.
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2. Cook the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form and plop, like slowly bubbling hot lava, on the surface of the pudding. Reduce the heat to low, and continue cooking, stirring continuously for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough.
3. Remove from the heat and stir the vanilla, peanut butter, and chocolate chips into the hot pudding until thoroughly melted and combined.
4. Serve right away for a warm pudding, or cover the surface directly with plastic wrap and refrigerate for a few hours until cold, and then serve. Top with whipped cream and chocolate sprinkles before serving.
2 comments:
Yummies. I love the chocolate-PB combo. I just read somewhere in the past few days, that one can freeze egg whites! That could save some anxiety rather than trying to figure out how to quickly use them, after a recipe like this.
That's great! Although I plan to make another pavlova soon with these ones (I've read they last a long time in the fridge, too).
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